Sunday Morning Chilaquiles

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.